Broccoli-Mushroom Noodle Casserole
| Yield: | 6 Servings |
| Categories: | Vegetarian |
| 16 | oz | Wide egg noodles; or less |
| 2 | tb | Butter or margarine |
| 2 | c | Chopped onion |
| 3 | md | Clove garlic; minced |
| 1 | lg | Bunc fresh broccoli; chopped |
| 1 | lb | Sliced mushrooms; or chopped |
| 1/2 | ts | Salt; to taste |
| Lots of fresh black pepper | ||
| Optional: 1/4 cup dry white wine | ||
| Optional: 3 eggs; beaten | ||
| 3 | c | Cottage cheese |
| 1 | c | Sour cream; (may be lowfat) or buttermilk |
| 1 1/2 | c | Fine bread crumbs and/or wheat germ |
| Optional: 1 cup (packed) grated cheddar; medium or sharp |
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